I am either in my kitchen developing recipes (which I have thoroughly planned and thought through), OR I am fluttering about finding ways to use up leftover goods in my fridge and pantry before the Next Big Shop. The latter scenario is often my favourite because I am experimenting – and these playful, more relaxed nights can result in deliciously interesting creations! This recipe is an example of one of those nights. I had a half-jar of char-grilled roasted peppers* in the fridge, roast chicken pieces from the night before and some Ras el Hanout in the pantry which I had been meaning to play around with some more. This creamy, fragrant and dead-easy chicken ‘sauce’ can be served over your favourite ‘base’, like cauliflower rice, courgetti or shirataki (konjac) ‘fettucine’. Enjoy! xxx
*For those in other parts of the world, red peppers are also called red bell peppers or capsicum. The char-grilled / roasted kind are sold in all stores, usually in the anti-pasti section. They have been charred, then peeled before being stored in brine, usually in glass jars. They have a lovely smoky flavour.
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Carbs 5.5g | Fat 52g | Protein 25g
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I had a jar of roasted red peppers* in the fridge and used them in this simple, yet delicious avocado salad where the zingy element of the lemon zest and juice steals the show! This will make a lovely side salad option to your protein (chicken, meat or fish). Alternatively, you could add boiled eggs, leftover grilled chicken pieces or even fresh mozzarella to create a more substantial main meal or ‘desk lunch’ option.
*For those in other parts of the world, red peppers are also called red bell peppers or capsicum. The char-grilled / roasted kind are sold in all stores, usually in the anti-pasti section. They have been charred, then peeled before being stored in brine, usually in glass jars. They have a lovely smoky flavour.
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Carbs 5.1g | Fat 21g | Protein 1.9g
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I cannot begin to explain how excited I am to share this recipe! I played around with dried yeast and managed to create soft bread rolls that are now becoming a regular thing in our home. Through many, many duds.. I realised some important things about dried yeast – most importantly is that if its been sitting on your pantry for many months – you may as well ditch it. I keep my little container of Allinson Dried yeast in the fridge now. You may have thought I have gone bonkers adding baking powder to a recipe already calling for yeast, (and I have tried it with and without), but it does give an additional boost. The smell the yeast brings is totally heavenly and the rolls are soft. More importantly – they taste JUST LIKE BREAD! Please do not try and omit or replace any ingredients – I cannot guarantee any success. I worked hard on these, please follow the instructions exactly. Bacon butties or Burgers, anyone? xxxx
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Carbs 6g | Fat 15g | Protein 8.9g
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This is a simple, moist chocolate cupcake recipe which I topped with a sharp and creamy ‘frosting’ made with cream cheese, vanilla, cocoa powder and sweetener. Super simple and lovely to put out at your next Keto Afternoon Tea.
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Carbs 4.3g | Fat 23g | Protein 7.5g
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This is a rich and filling omelette where I simply combined broken up pieces of hot-smoked salmon, soured cream and the all-important dill. I marked this under the breakfast category, but I think its suitable for any time of the day! Yum!
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Carbs 2.9g | Fat 44g | Protein 31g
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There is very little I need to say in this headnote, other than I am SO chuffed with the delicious choc-mint ice cream, and that I have a VERY happy husband! I invested in an ice cream maker several years ago, and it truly is the gift that keeps on giving! Homemade ice cream is dead-easy once you have mastered the technical bits, but you only need to get it right once (please follow the tips below) for a game-changing dessert that comes in at only 3.3g carbs per two scoops (100g / 3.5oz total) as pictured. I used 85% Lindt here and a peppermint extract I found on Amazon. Too delicious…
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Carbs 3.3g | Fat 32g | Protein 3.2g
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I am having so much fun playing with dried yeast and keep coming up with delicious ways to make bread that actually TASTES AND SMELLS like bread! I hope you love these slices of olive and tomato bread which I make in a skillet because I needed something round to bake them in. Quick Tip: even though I advise storing your nut flours in the fridge to avoid rancidity, you should have all your ingredients at room temperature before beginning. Remember, dried yeast is not meant to be kept in the pantry: once opened, keep in the fridge. You will love the smell it brings to the ‘bread’ and I go further by adding some baking powder for additional boost!
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Carbs 3.8g | Fat 16g | Protein 6.8g
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This “faux” truffle pesto is delicious over a juicy rib-eye steak, as pictured, however the steak is not included in the macros as you may want to stir this pesto through courgette or konjac noodles instead. Truffle-infused oil is used for that all-important truffle kick, but truffle can be a powerful flavour, so this batch is suitable for 4 people (at 60g / 2.1oz per serving). Its simply perfect for mushroom lovers and those foodies that have knowledge of the fifth “taste”: umami… because this pesto is packed with it!
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Carbs 2.3g | Fat 20g | Protein 2.5g
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Funnyman has been nudging me for months now to try and recreate his favourite cereal from LBK (Life Before Keto). I am not sure if its available in other parts of the world, or indeed if any of you remember it, but it is called CURIOUSLY CINNAMON (the one with the orange box). I got to work using my existing recipe for my crackers and replaced the seeds with shelled hemp seeds. I packed a LOT of ground cinnamon and sweetener into them and then partially baked them so I could cut them into small squares. After the second bake, I dried them out in my amazing Ninja Air Fryer (on the dehydrator setting), and I am thrilled it got the thumbs up from him. This recipe makes approx. four 40g servings (weight after drying out), so that’s his breakfast sorted for a few days! He loves it with unsweetened almond milk. Try it and let me know what you think! xxxx
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Carbs 3.7g | Fat 12g | Protein 8.3g
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